Crossword clues for frying
The Collaborative International Dictionary
Fry \Fry\ (fr[imac]), v. t. [imp. & p. p. Fried (fr[imac]d); p. pr. & vb. n. Frying.] [OE. frien, F. frire, fr. L. frigere to roast, parch, fry, cf. Gr. ?, Skr. bhrajj. Cf. Fritter.] To cook in a pan or on a griddle (esp. with the use of fat, butter, or olive oil) by heating over a fire; to cook in boiling lard or fat; as, to fry fish; to fry doughnuts.
Frying \Fry"ing\, n. The process denoted by the verb fry.
Frying pan, an iron pan with a long handle, used for frying meat, vegetables, etc.
Wiktionary
n. The action of the verb fry. vb. (present participle of fry English)
WordNet
n. cooking in fat or oil in a pan or griddle [syn: sauteing]
Wikipedia
Frying is the cooking of food in oil or another fat. Chemically, oils and fats are the same, differing only in melting point, and the distinction is only made when needed. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil, and olive oil. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature. A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes.
Usage examples of "frying".
Cool, shape into croquettes, dip in egg and cracker crumbs and let stand for an hour before frying in deep fat.
The most delicious way to eat it, Fisher writes, is by taking some slices of the solidified mass and frying them like scrapple.
In a frying pan, saute the remaining sliced onion in 2 tablespoons of oil over medium-high heat until soft and golden, stir in the raisins and dates, cook for 2 more minutes, and set aside.
But once it has done its magic in the frying pan and on our palate, it simply disappears down the drain.
I boarded the plane carrying several frying thermometers, which set off the metal detector, a few extra pairs of tongs, and a bag of chapati flour for making puffy pooris.
I was the first outsider ever shown an experimental form of Olestra that is wonderfully liquid at both room and frying temperatures, but which somehow stiffens within the body.
Marcella and Victor called out the names of every fish in sight, about fifty in all: iridescent sardines and anchovies flashing silver and turquoise, flying fish with pointed beaks and snails creeping nowhere in their glossy spotted shells, tiny gray shrimp jumping like crickets and huge blue shrimp too stately to move, clams with shells bearing Navajo designs and scallops as small as aspirins, delicate flatfish for grilling or frying and bony striped fish for soup or risotto, diamond-shaped turbot and broad fans of skate, ink-stained cuttlefish, octopus, squid.
You are not likely to need more than another minute or two of frying before the potatoes attain this state.
The oil can be used again to make additional batches of potatoes, but only within a few hourssalt breaks down frying oil.
Belgians point out that true French fries are made by using two frying baths, the first at a lower temperature than the second, just as Alain Passard makes them, and that French cooks did not double-fry their fries until well into this century, long after the Belgians had discovered the principle.
When potatoes are fried twice, the interior gets cooked in the relatively cool first frying of five or more minutesbut before the outside can color and seal.
French stove-top six-quart pan with a frying basket from Bridge Kitchenware in New York City.
None of the electric deep fryers had accurate thermostats, but all worked tolerably well when a frying thermometer was immersed in the oil and a sharp eye was kept on the temperature.
French chefs disagree about how long you should wait between the first frying and the second.
The best combination of times and temperatures is a long, cool frying followed by a short, hot frying at the end, with little waiting in between.